The trends that last are easily replicable—not too technical or expensive. They fit in in different ways. It’s not just something that’s one specific dish eaten one way. It’s something that can work for dessert, for cocktails, for a main course; for high-end and for low-end. Think about the extra-virgin olive oil trend of the ’90s. That’s no longer trendy; no one’s really bragging about using extra-virgin olive oil anymore. It’s just the default oil. We absorb it and move on.

I think bacon will always be around in certain dishes— bacon and eggs, BLT sandwiches— but things like bacon cupcakes and bacon-flavored underwear will fade away. Everything has its limit.